• Skip to primary navigation
  • Skip to main content
  • Skip to footer

Earth Dance Farm

Community Supported Agriculture (CSA)

Delivering fresh, local, chemical free food to your neighborhood.
We offer Spring, Summer, Fall and Egg shares.

  • Home
  • About
  • Join Us
  • Drops
  • Crops
  • Members
  • Newsletters
  • Internships
  • Contact

How to Make Sauerkraut

July 22, 2021 by Earth Dance Farm

Print Recipe
How to Make Sauerkraut
Recipe found at https://www.thepioneerwoman.com/food-cooking/recipes/a100555/how-to-make-sauerkraut/
Prep Time 1 hour
Servings
Ingredients
  • 2 1/2 pound cabbage
  • 3 3/4 tsp salt, Or About 1 1/2 To 2 Teaspoons Per Pound Of Cabbage
Prep Time 1 hour
Servings
Ingredients
  • 2 1/2 pound cabbage
  • 3 3/4 tsp salt, Or About 1 1/2 To 2 Teaspoons Per Pound Of Cabbage
Instructions
  1. Weigh your cabbage to see how much salt you should use. (We have found that 2 medium cone cabbages makes about two quarts of kraut)
  2. Remove the outer leaves of your cabbage and any that are damaged. Discard. Cut out the core and rinse the cabbage well, allowing the water to flow between the cabbage leaves. Drain well.
  3. Reserve 1 outer leaf. Thinly shred the remaining cabbage with a knife or food processor. Place in a large bowl. Sprinkle the calculated amount of salt over the cabbage and toss well. Let sit for 15 minutes.
  4. Massage the cabbage with your hands for 5 minutes. The cabbage should release a good amount of liquid during this time.
  5. Pack the cabbage firmly into a very clean glass quart jar. Pour the liquid that was released during kneading on top. Cut a circle the same diameter as your jar out of the reserved cabbage leaf. Place it on top of the packed-down cabbage. Place a weight on top of the cabbage to ensure that it stays under the brine. If the brine doesn't completely cover the cabbage and weight, top off with a 2% solution of salt water (1 teaspoon salt per cup of water).
  6. Screw a plastic lid onto the jar. (At Walmart we found some ball mason jar fermenting lids with springs in them that work super well) Place the jar in a rimmed pan (to catch any overflow) and allow to ferment at room temperature until the kraut is as sour as you like it. This can take anywhere from 1–4 weeks.
  7. After it's done fermenting, store the sauerkraut in the refrigerator

Filed Under: Recipes

Footer

Earth Dance Farm

27842 141st Ave.
Spring Valley, MN 55975
507-378-4252

Earth Dance Farm

Earth Dance Farm, CSA, Community Supported Agriculture, Farm, Produce, Organic, Sustainable, local, food, farm to table, farm to school, herbs, honey, beekeeping, visits, eggs, pastured chickens, foodie, fresh, heirloom, vegetable, mushrooms, berries, fruit, yurt, biodynamic, heritage, breeds, crop rotation, cover crops, compost, land stewardship project, field to work, rural life, WOOF, living off the land, tiny house, fish emulsion, foliar food, green manure, companion planting, internships, farm fresh, alternative energy, footprint, wind power, solar power, lacavore, vegan morganic, pesticide free, non GMO, no herbicides, chemical free, no till, greenways, headlands, filter strips, grain, hay, neighborhood, delivery, boxed food, nourish, flavor, healthy, shares, full, half, single, flex, winter, spring, fall, summer, bushel, family, recipes, asparagus, beans, broccoli, raab, Brussel sprouts, cabbage, carrots, cauliflower, celeriac, sweet corn, popcorn, cucumber, eggplant, fennel, garlic, kohlrabi, leeks, onions, parships, peas, bell, peppers, hot, potatoes, pumpkins, rhubarb, squash, tomatoes, zucchini, arugula, boc choy, lettuce, mizuna, mustard, tatsoi, kale, spinach, swiss chard, Spring Valley, Minnesota, St. Paul, Minneapolis, Twin Cities, Austin, Highland Park, Lakeville, Merriam Park, St. Louis Park, Uptown, Hiawatha, Longfellow, Como, Norm the farmer

SPRING VALLEY WEATHER

  • Sign Up Today
  • Drop Locations
  • Crops Grown
  • CSA Movement
  • Farm Connections
  • Newsletters
  • Recipes
  • News & Information
  • Gallery
  • Cart
  • Checkout
  • Home
  • About Earth Dance Farm
  • Internships
  • Contact

© 2025 · Website Design and Hosting by SMG Web Design of Preston, Minnesota